Name: Tuna pasta salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Dressing; 2 tablespoon extra-virgin olive oil; 1 tablespoon lemon juice; 1 tablespoon chopped parsley; 2 cup bow-tie pasta; 185 gram can low-salt tuna in olive oil; 150 gram trimmed sugar snap peas; 1 red capsicum, seeded, chopped; 1 corn cob, cooked, kernels removed; 1 cup baby spinach leaves; 1/4 cup sultanas

Tuna pasta salad

This family favourite can be made ahead and stored in the fridge in airtight containers ready for school or work lunches.

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

Dressing

2 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

1 tablespoon chopped parsley

2 cup bow-tie pasta

185 gram can low-salt tuna in olive oil

150 gram trimmed sugar snap peas

1 red capsicum, seeded, chopped

1 corn cob, cooked, kernels removed

1 cup baby spinach leaves

1/4 cup sultanas

Method

1.Cook pasta in a large saucepan of boiling water, following packet instructions. Drain well. Cool.

2.In a bowl, toss pasta, tuna, sugar snap peas, capsicum, corn, spinach and sultanas together.

3.DRESSING: In a small jug, whisk all ingredients together. Drizzle over salad and toss gently to coat.

4.Spoon into airtight containers and pop into kids’ lunchboxes along with a piece of fruit. Store leftover pasta salad in the fridge.

For extra sweetness, add 1 small, grated raw beetroot or carrot. Save time by cooking extra pasta at dinnertime to use in this salad.
Note

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Ingredients

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